酶法辅助提取杏仁种皮黄酮的研究  

Study on the extraction of flavonoids from almond skin by enzymatic method

作　　者：李育峰[1] 忻龙祚[1] 

机构地区：[1]河北北方学院农林科技学院,河北张家口075000

出　　处：《粮食与油脂》2017年第1期36-38,共3页Cereals & Oils

基　　金：张家口市科技攻关项目(12110040c–2)

摘　　要：采用酶法辅助提取杏仁种皮黄酮。通过单因素试验和正交试验确定了最佳工艺条件为果胶酶浓度0.6%、酶解时间90min、乙醇浓度80%、料液比1∶40(g/mL)、提取温度50℃、提取时间30min,此工艺条件下杏仁种皮黄酮的提取率可达24.5mg/g。Flavonoids were extracted from almond skin by enzymatic method.Through single factor and orthogonal experiment,the optimum technological conditions were determined as follows：pectinase concentration of 0.6%,enzyme reaction time of 90 min,ethanol concentration of 80%,ratio of material to liquid of 1：40（g/mL）,extraction temperature of 50 ℃ and extraction time of 30 min.Under the conditions,the extraction rate of flavonoids from almond skin was 24.5 mg/g.

关 键 词：杏仁种皮 黄酮 酶法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]